Armenian Pocket Bread

Originally in the 1991 cookbook

Ingredients

2 cups warm water (115 degrees)
1 tsp salt
1 tsp & 1 tsp dry yeast
4 cups flour

Directions

1. In large bowl soften yeast in warm water. Stir in salt and enough flour to make soft dough. cover; let rise 1 hour. Dough will be sticky.
2. Turn out onto floured board. Knead lightly for a few minutes, leaving dough on board, cover with towel; let rise 30 minutes.
3. Heat oven to 400 degrees.
4. Divide dough into six balls.
5. Roll each ball into 8-inch circle, using as few strokes as possible.
6. Place on cookie sheet and place cookie sheet on center rack in oven.
7. Bake for 8 minutes or until circles puff up like pillows and are golden brown.
8. Do not over bake or bread will be too crisp. Cut or break in half.